Sourdough Bread

Instructions

1. Feed starter the day before starting the bake.
2. 9:00am - Autolyse - Mix flour and water together to form a shaggy mess
3. 1:00pm - Add starter and salt to the dough - Once the starter is fully activated, incorporates the starter and salt into the dough.
4. 1:30pm - Stretch and Fold - Perform a stretch and fold round every 30 minutes of the next 2-2.5 hours until you feel the dough has developed a nice gluten structure.
5. 3:30pm - Bulk Rise - Let the dough sit for the next few hours until it has risen by 30%-50%.
6. 8:30pm - Pre shape - Once you are satisfied with your build rise, remove the dough onto a floured surface and pre-shape your loaves.
7. 8:30pm - Bench Rest - Let the reshaped loaves rest for 30 minutes.
8. 9:00pm - Final Shaping - Give your loaves a final shaping and place them in the proofing baskets.
9. 9:00pm - Proofing - Plastic wrap the proofing baskets and put them in the fridge to proof overnight.
10. 8:00am (The next day) - Preheat the oven - Place your dutch oven in the oven at 500 F and preheat for at least 45 minutes.
11. 9:00am - Baking - Remove proofed loaves onto parchment paper or directly into the preheated dutch oven, score loaves, then back for 20 minutes with the lid on. Turn the oven down to 450 F, remove the lid on the dutch oven, and continue to bake for 20 minutes with the lid off. Let the loaves cool completely before cutting.